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1 sheet of shortcrust pastry

300ml liquid cream

200ml. milk

4 egg yolks

25 grams of corn flour (Maizena)

25 grams of wheat flour

1 cinnamon stick

1 piece of lemon peel

80 grams of sugar + a little to put on top

1 tablespoon butter


To make the cream cake, the first thing to do is put the oven at 180ºC. We will take a better removable mold of 24 cm. and we will put the shortcrust pastry. We will cut off the excess edges.

Prick the dough with a fork, put a sheet of parchment paper on top, or the one that has the dough on top, and cover it with some vegetable such.

We put it in the oven until golden brown about 15-20 minutes, take it out and let it cool.

Now we prepare the cream. Heat the milk over low heat, with the cinnamon stick and lemon rind. We will stir and let the milk pick up the flavours.

On the other hand, in a bowl, put the yolks with the sugar, mix, add the cream, mix well and then add the two flours. blend well in order that there are no lumps.

We will add this mixture little by little to the milk and without stopping stirring, until it begins to thicken.

while it is already thickening, dispose of from the warmth, add the tablespoon of butter and blend.

Let cool, cover the cream with transparent film so that a crust does not form on top and put it in the fridge.

When the dough and the cream are cold, we will assemble the cake. we are able to pour the cream protecting the entire cake.

We cowl the whole base of the cake with sugar and with a kitchen torch we are able to toast the sugar. If you do not have put the cake with the oven grill already very hot. Let cool.

And list!!!